How to Make KISIR, Turkish Version Of Tabbouleh

The Recipe That Keeps You Full and Satisfied!

by Refika Kitchen
How to Make KISIR

KISIR is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

If you are the one who does not feel full enough when eating light stuff like a salad, here is the recipe for you. This recipe is proof that you can be full and satisfied by eating a salad; it is called Kısır which is the best #bulgursalad and one of the most famous dishes of Turkish cuisine. I do not know if anything else can be as delicious and healthy as Kısır. It is easy, cheap, very delicious, guilt-free, and also vegan. Do not miss this recipe ????

Follow along with the 📝 recipes below👇🏾👇🏾

Rating: 5.0/5
( 1 voted )
Serves: 5 Prep Time: Nutrition facts: 200 calories 20 grams fat


  • 1+¼ cups (350 gr) fine bulghur wheat (widely known as couscous)
  • 2 cups(530 ml) of water
  • 220 gr spring onion(1 big bunch)
  • 200 gr parsley(1 big bunch)
  • 5-7 sprigs of fresh mint
  • 1.5 heaping tablespoons tomato paste
  • 1.5 tablespoons pepper paste( you can use tomato paste if you can’t find pepper paste)
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1,5 heaping teaspoons of cumin
  • 6-7 tablespoons olive oil
  • 5 tablespoons pomegranate sour (pomegranate molasses, juice, or you can use lemon juice as well)
  • Lemon
  • Lettuce


  1. First, put 1+ 1/4 cups of fine bulgur (widely known as couscous) in a large bowl and add 2 cups of half-boiled, half room temperature water and cover with a plate. Set aside about 10 minutes. Bulgur will soak all water slowly.
  2. Meanwhile, mince 220 gr of parsley to give all flavors to bulgur and slice 220 gr of spring onion and 5-7 sprigs of fresh mint. Make thinner slices for the white part of the onions.
  3. After bulgur swollen, add 6-7 tablespoons of olive oil, 1.5 heaping tablespoons of tomato paste, 1.5 tablespoons of pepper paste( If you can’t find pepper paste, you can use tomato paste instead of it), ½ teaspoon of black pepper, 1.5 heaping teaspoons of cumin and 1 teaspoon of salt. If you use salty pepper paste do not forget to taste to balance the saltiness. Mix it until all ingredients come together.
  4. Then add all greens to the bulgur and mix again. It is important to mix the greens without squeezing too much.
  5. Add 5 tablespoons of pomegranate sour to increase acidity. If you do not have pomegranate sour or molasses you can use lemon juice instead of it. You can always add some more olive oil if you want to.
  6. Cover the bottom of a large plate with lettuce. Put Kısır on lettuce without squeezing.
  7. Lastly, squeeze lemon juice on top and add lemon slices on the side for the people who want their Kısır with more lemon.
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Recipe video


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